Honey Sriracha Sauce! Sweet, sticky and spicy, this sauce takes the flavor of everything up a notch! From chicken wings, to Brussels sprouts, you'll want to use it on just about everything!
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Nothing quite bumps up the flavor factors on otherwise ho-hum recipes than a delicious, flavor-packed sauce.
My Honey-Sriracha Sauce comes together in minutes with a handful of ingredients and seriously amps up any dish with just a drizzle! Sweet, salty and spicy, this sticky sauce is a great way to glam up your favorite proteins or give produce extra pizzazz.
Warning: You might want to put this on just about everything!
Try this sauce on my: Sweet & Spicy Shrimp Lettuce Wraps, Walnut Chicken Stir Fry, or Air Fryer Salmon!
This recipe is naturally vegetarian, dairy-free and gluten-free (if you use tamari instead of soy sauce) and can be made vegan. (See Variations & Substitutions below.)
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Ingredients
This flavorful sauce comes together in minutes with just a handful of ingredients:
- Soy sauce or tamari
- Sriracha
- Honey
- Lime juice. You can also use rice vinegar or plain white vinegar.
- Sesame oil
- Cornstarch
Instructions
In a small saucepan, whisk together all the glaze ingredients over medium heat. (I started mixing it together in a separate bowl before I realized it was silly that I dirtied an extra dish.)
In a small bowl, whisk together about a tablespoon of water and cornstarch until completely smooth. This is called a "slurry" and will thicken the sauce.
Add the cornstarch slurry to the saucepan and whisk the mixture for about 30 seconds. Let the mixture come to a bubble, whisking while the glaze thickens.
Cook for another minute or so, then remove from heat and use immediately.
FAQs
Sriracha sauce has a definite kick as it is made from sun ripened chiles, but it isn't as spicy as most hot sauces. Garlic, sugar and salt and vinegar are some of the other ingredients that give sriracha its tangy flavor.
Yes, feel free to make this sauce ahead. Let it cool, then store it in an airtight container in the refrigerator. The sauce may gel up a bit after refrigeration, but can be warmed to loosen it up.
Uses for Honey Sriracha Sauce
Once you've made this sauce, you'll likely want to eat it on everything! Here are are a few of my favorite ways to enjoy it:
- Toss with cooked meatballs, or grilled shrimp and chicken wings
- Use it to glaze cooked fish, chicken or pork tenderloin in the last few minutes of cooking
- Drizzle over rice or noodle bowls
- Give a flavor boost to roasted vegetables with a few tablespoons
- Use as a stir fry sauce
- Dunk fries, chicken fingers or crispy tofu!
Variations & Substitutions
Try these variations on this mouthwatering sauce:
- Add a teaspoon of fresh grated ginger for an aromatic element.
- Stir in some sesame seeds for extra flavor and texture.
- Make it rich with a few tablespoons of butter whisked in at the end.
Diet-Specific Substitutions
- Gluten-Free: Be sure to use tamari instead of soy sauce.
- Vegan: Swap your favorite vegan sweetener such as date syrup, agave or coconut nectar.
Honey Sriracha Sauce
Ingredients
- ¼ cup reduced sodium soy sauce or tamari
- 1 tablespoon sriracha
- 1 tablespoon honey
- 1 teaspoon lime juice or rice vinegar
- teaspoon sesame oil
- 1½ teaspoons cornstarch
- 1 tablespoon water
Instructions
- In a small saucepan, whisk together all the glaze ingredients except cornstarch over medium-high heat.
- In a small bowl, whisk together about a tablespoon of water and a teaspoon of corn starch until completely smooth.
- Add the cornstarch slurry to the saucepan and whisk for about 30 seconds. Let the mixture come to a bubble, whisking while the glaze thickens.
- Cook for another minute or so, then remove from heat.
Notes
- Add a teaspoon of fresh grated ginger for an aromatic element.
- Stir in some sesame seeds for extra flavor and texture.
- Make it rich with a few tablespoons of butter whisked in at the end.
- Gluten-Free: Be sure to use tamari instead of soy sauce.
- Vegan: Swap your favorite vegan sweetener such as date syrup, agave or coconut nectar.
Jean says
Meal prepped lunch for the week with this glaze over saute skillet chicke, brown rice & steamed veg medley. It's a keeper!
thekitchenprep says
I'm so glad to hear that, Jean! Hope it makes you excited to dig into your healthy lunches this week! 🙂 Enjoy!